Five Flavor Pound Cake is a Southern classic known for its moist, tender crumb and a uniquely fragrant mix of vanilla, lemon, almond, coconut, and butter extracts. It’s rich, flavorful, and perfect for holidays, potlucks, or anytime you want an impressive, nostalgic dessert.
🍰✨ Five Flavor Pound Cake
🧾 Ingredients (Makes 1 Bundt Cake)
For the Cake:
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3 cups all-purpose flour, sifted
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½ tsp baking powder
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½ tsp salt
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1 cup (2 sticks) unsalted butter, softened
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½ cup vegetable shortening (or use more butter for full butter flavor)
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3 cups granulated sugar
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5 large eggs, room temp
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1 cup whole milk, room temp
Extracts (1 tsp each):
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Vanilla extract
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Lemon extract
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Almond extract
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Coconut extract
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Butter extract
🧁 Optional Glaze:
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1 cup powdered sugar
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1–2 tbsp milk or cream
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½ tsp each of the five flavor extracts (or just 1 tsp vanilla + 1 tsp lemon)
🔪 Instructions
1️⃣ Prep
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Preheat oven to 325°F (163°C).
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Grease and flour a 10-inch Bundt or tube pan thoroughly.
2️⃣ Mix the Dry Ingredients
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In a medium bowl, whisk together flour, baking powder, and salt.
3️⃣ Cream Butter, Shortening & Sugar
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In a large bowl, beat butter and shortening together until smooth.
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Add sugar and beat for 4–5 minutes, until fluffy and pale.
4️⃣ Add Eggs & Flavors
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Beat in eggs one at a time, scraping down sides as needed.
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Mix in all five extracts.
5️⃣ Alternate Adding Milk and Flour
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With the mixer on low, add the flour mixture in 3 parts, alternating with the milk.
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Begin and end with flour. Mix just until combined — don’t overmix.
6️⃣ Bake
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Pour into prepared pan and smooth the top.
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Bake for 75–85 minutes, or until a toothpick inserted comes out clean.
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Let cool in the pan for 10–15 minutes, then turn out onto a wire rack.
7️⃣ Glaze (Optional)
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Mix powdered sugar, milk, and flavor extracts until pourable.
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Drizzle over cooled cake.
✅ Tips
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Room temperature ingredients ensure a smooth batter.
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Use a cake flour substitute (replace 2 tbsp flour with cornstarch per cup) for a lighter crumb.
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This cake keeps moist for several days and freezes beautifully.
Would you like a mini loaf version for gifting, a cream cheese twist, or a video-style step-by-step breakdown?
